Meg Profile - Allrecipes.com (10809353)

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Meg


Meg
 
Home Town:
Living In: Dubuque, Iowa, USA
Member Since: Oct. 2006
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Healthy, Dessert, Gourmet
Hobbies: Needlepoint, Walking, Photography, Reading Books, Music, Wine Tasting
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Recipe Reviews 40 reviews
Slow Cooker Roast Beef
This was awesome! I changed it, JUST slightly: Still added in the onion soup mix, soy sauce and pepper. Also added a can of Campbell's Cream of Mushroom w/Roasted Garlic soup as well as some slices of dried garlic. Instead of water, I used beef broth - this was done easily in 11 hours, probably before then but I wasn't home to check! Will make this again and again - juice is perfect for making gravy with. I make gravy by taking the juice and adding it to a HOT saucepan, and bringing to a gentle boil. I then mix 3/4 warm water with 6 tablespoons of flour, and pour about 1/2 of that mix into the juice after it boils, mixing completely. I add more of the water/flour mix if it tastes like it needs it. Totally awesome!!

2 users found this review helpful
Reviewed On: Sep. 17, 2013
Baked Chicken Nuggets
These were good - I used panko bread crumbs instead of Italian seasoned ones, and put a wire rack over a foil covered cookie sheet to bake them. I accidentally forgot the parm, but even without it they were good. I'm not a huge thyme lover, so I will probably cut back to a 1/2 teas (if any at all) next time. Also, I reduced the salt to 1/2 teas.

3 users found this review helpful
Reviewed On: Apr. 16, 2011
Fresh Asparagus and Chicken Casserole
Not sure if it's far of me to rate this recipe as I did things COMPLETELY different...but it was the basis of it, so I might as well. I cooked two boneless/skinless cubed chicken breast in my dutch oven first while I boiled the egg noodles. Once the chicken was no longer pink, I added a cut up green pepper, 1/2 a white onion, two celery stalks cut up, two minced garlic cloves and all the asparagus along with maybe a cup+ of chicken stock. I let that simmer for maybe 5 mins, then added the sour cream and oregano as well as some basil and a can of cream of mushroom. I let that cook for another 5 mins then I mixed the egg noodles in with the whole lot and put it into a 9x13 baking dish. I shredded fresh parm on top (no clue how much, I like cheese so probably a lot!) and baked for just under a half hour. It was pretty good - I think it does need another spice and maybe have parm mixed into the whole thing rather then just on top. I'll make it again and try other things.

2 users found this review helpful
Reviewed On: Apr. 7, 2011
 
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